Careme

Instructions

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1. 1.

   Remove and discard the skin from 1.5 pounds bone-in chicken thighs. Pat dry, season all over with 1 3/4 teaspoons fine sea salt, and set aside while preparing the vegetables.

2. 2.

   Peel and seed 1 pound winter squash, yielding about 12 ounces flesh; cut into 3/4-inch cubes. Dice 1 small yellow onion (4 ounces) and mince 3 garlic cloves. Drain and rinse 1 can (15 ounces) chickpeas.

3. 3.

   Heat 1 tablespoon olive oil in a heavy, lidded pot over medium-high heat. Brown the chicken for about 4 minutes per side, then transfer to a plate; it will finish cooking in the stew.

4. 4.

   Reduce the heat to medium. Add the diced onion and cook for 5 minutes, stirring and loosening the browned bits. Add the minced garlic and the following spices:

   • 1 teaspoon ground coriander
   • 1 teaspoon ground cumin
   • 1 teaspoon ground paprika
   • 1/16 teaspoon cayenne pepper

   Stir for 30 seconds, just until fragrant.

5. 5.

   Pour in 2 cups low-sodium chicken broth and scrape the bottom of the pot. Return the chicken and its accumulated juices. Bring to a gentle simmer, cover, and cook over medium-low heat for 10 minutes.

6. 6.

   Add the cubed squash and 3/4 teaspoon fine sea salt, nestling the squash into the broth. Cover and simmer gently for 7 minutes.

7. 7.

   Stir in the drained chickpeas. Cover and simmer for another 8–10 minutes, until the squash is tender and the chicken reaches 175°F in the thickest part without touching bone.

8. 8.

   Turn off the heat and stir 2 teaspoons lemon juice into the broth. Divide the chicken, squash, and chickpeas between two deep bowls, then ladle the fragrant broth over each portion.

Want more detail? See the temperature guide.